Delicious Lamb Chops

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The original recipe can be found on Khal’s website. Search for Ksnicenspice Food.

Lamb Chops


    • Lamb Chops (Nonna cooked 8, but you can do more or less depending on how many you are feeding)
    • 1 cup olive oil
    • 1/4 cup apple cider vinegar
    • fresh chopped parsley
    • fresh chopped rosemary
    • 1/4 cup garlic
    • 1 large chopped onion
    • Jacobsen Ghost Chili Salt
    • Jacobsen Black Garlic Salt
    • 1/2 tsp coriander
    • Thyme
    • Ancho Chili Pepper
    • Dan Pastorini Garlic and Herb Seasonings
    • Black Pepper
    • Freshly mixed garlic and ginger paste


    1. Mix the olive oil, apple cider vinegar, onion, garlic, parsley, rosemary, jacobsen ghost chili salt, Jacobsen black garlic salt, coriander, thyme, ancho chili pepper, Dan Pastorini Garlic and Herb Seasonings in a bowl.
    2. Season the lamb chops with jacobsen black garlic salt, Dan Pastorini’s garlic and herb seasonings, and black pepper. Season both sides by sprinkling each seasoning on each side.
    3. Sauté the olive oil and apple cider vinegar mixture over medium heat. Use a large frying pan. The onions will turn translucent. 4. 4. Add 1 tablespoon Garlic and Ginger paste. (See Note 1)
    4. When the onions are translucent, turn the heat too low and add the lamb chops. When the lamb chops are brown (about 5ish minutes) flip the chops. Lamb chops should cook to 170° F. (See Note 2)

Note 1: Nonna liked the marinade smell and thought some of her freshly mixed garlic and ginger paste would be good in the marinade. As such, she added a little to the marinade as it sauteéd. It worked out well!

Note 2: It is important to cook the lamb chops all the way through. However, cooking them with too much heat will cause the chops to burn. Best to lower the heat and cook slowly. Lamb chops should cook to 170° F.

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